Kale Tacos With Lentils & Potatoes
These hearty lentil and kale tacos bring big flavor!
Equipment
- Large skillet, non-stick
- Baking sheet
- Mixing bowl
Ingredients
- 16 ounces potatoes chopped
- 2 tablespoons olive oil extra virgin
- 2 cups lentils cooked
- 2 cloves garlic minced
- 1 cup parsley fresh
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon ground coriander
- 12 ounces kale stems discarded, leaves chopped
- 1 cup vegetable broth
- 12 each corn tortillas warm
Instructions
- Preheat the oven to 350°. Toss the potatoes in a mixing bowl with 1 tbsp. olive oil. Season with salt and pepper.
- Pour potatoes onto a baking sheet and set in the oven. Roast for 45 mins or so, tossing once, until golden and tender. Watch closely at 30 minutes to prevent burning. While the potatoes are roasting, prepare the kale & lentils.
- In a large nonstick skillet, heat the rest of the olive oil to medium. Add the lentils, fresh parsley, garlic and spices. Add the kale and toss until just wilted, then add cup of vegetable broth. Cook over moderately low heat, stirring until the kale is tender, about 10 minutes.
- Fold in the potatoes. Season with salt and pepper to taste.
- Remove from heat and spoon the kale mixture onto the tortillas. Tip: If your corn tortillas are thin, double them up to prevent them from breaking while you eat.
- Serve your kale tacos with thinly sliced radish and fresh parsley or garnish of your choice. Enjoy!
Notes
Nutritional calculations assume 2 tortillas per taco. To reduce calories, use only one tortilla.